peanut butter chocolate chip cookies
- 1/2 cup room temperature butter
- 1/2 cup firmly packed brown sugar
- 1/2 cup sugar
- 1 egg
- 1 cup peanut butter
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. vanilla
- 1 – 1 1/2 cups sifted all-purpose flour
- 1/2 – 1 cup chocolate chips
Preheat oven to 375°F.
Cream butter, brown sugar and sugar. Beat in egg, peanut butter, salt, baking soda and vanilla. Add flour, mixing until completely blended, and then add chocolate chips.
Drop by spoonful onto cookie sheets. Bake about 10 – 12 minutes.
Recipe Hints
- The amount of flour that you add to this recipe will largely depend on how oily your peanut butter is (we use Kraft Crunchy). What you want to end up with is a cookie dough that isn't too soft, but isn't too dry either.
- You can use a stand mixer, a hand mixer or mix by hand
This recipe doubles really well- I usually make a big batch of dough, pre-measure cookie-dough portions and then freeze them. To bake, simply thaw and bake normally with very little mess
- I recommend baking these on a Air-Bake cookie sheet or use some parchment paper over a regular cookie sheet
- Baked cookies freeze well
- You can place several portions of cookie dough into a 5" cast iron frying pan and bake with the usual instructions. When the cookie comes out, let it cool in the pan. Remove and slice it with a pizza cutter and then serve in a dish of Vanilla Ice Cream.
We created this cookie recipe over 30 years ago. They have been a hit with everyone that has tried them.
